Broccoli Cheese Chowder

I created this recipe for my Mom who absolutely loved to enjoy this soup, especially on a cold Autumn day. In a pinch, you can put this chowder together with frozen broccoli so easily. I do love to use fresh broccoli and really cook it all down on a low and steady simmer. The broccoli gets nice and tender yet stays chunky enough to get that hearty feeling. I promise you, this soup will rival the broccoli cheese soup from Panera Bread. I was so excited when I finally got this down to perfection.. well worth all the trials and changes to get it right!

I like to bake the parmesan bread sticks with this but you can just as easily add some saltines or oyster crackers and enjoy it just fine!

2 Tablespoons butter

1/2 onion, chopped

2 stalks celery, chopped

4 1/2 cups chicken stock

1 Tablespoon garlic, minced

1 package frozen broccoli

1 1/2 cups heavy cream

1 teaspoon Worcestershire

1/3 cup flour

1 cup milk

Salt and pepper

1 block cheddar cheese, grated

In a large stock pot, melt  butter.  Add onion, garlic, celery, and broccoli,  stir and let cook until vegetables are soft.  Add the chicken stock.   Bring to a boil.  Reduce heat;  cover and simmer for 8-10 minutes or until vegetables are tender.  I let this simmer on low for a few hours because I like the broccoli to really fall apart and get really tender.  Add the heavy cream and Worcestershire sauce, salt and pepper.

In a small bowl, combine flour and milk until smooth;  gradually stir into soup.  Bring to a boil;  cook and stir for 2 minutes or until thickened.  Remove from the heat;  stir in cheese just until melted.  Serve with garlic parmesan bread sticks. (Recipe follows)

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Broccoli Cheese Chowder

Yield: 4-6

Author: Anita Casano

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

This soup rivals the broccoli cheese soup from Panera Bread. Serve this with a big chunky bread and a salad

Ingredients

Broccoli Cheese Chowder

• 2 Tbls butter
• 1/2 onion, chopped
• 2 stalks celery, chopped
• 4 1/2 cup chicken stock
• 1 Tbls garlic, chopped
• 1 package frozen broccoli
• 1 1/2 cup heavy whipping cream
• 1 tsp Worcestershire
• 1/3 cup flour
• 1 cup milk
• Salt and Pepper
• 1 block cheddar cheese

Instructions

1. In a large stock pot, melt butter. Add chopped onion, garlic, celery, and broccoli. Stir and let cook until vegetables are soft. Add the chicken stock. Bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. (I let this simmer on low for a few hours because I like the broccoli to really fall apart and get really tender). Add the heavy cream and Worcestershire sauce, salt and pepper.
2. In a small bowl, combine flour and milk and mix until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in cheese just until melted
3. Serve with garlic parmesan bread sticks ( Recipe follows)